Savoury Vegetables with White Beans (Vegan)
Savoury Vegetables with White Beans (Vegan)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, savoury vegetables with white beans (vegan). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Savoury Vegetables with White Beans (Vegan) is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Savoury Vegetables with White Beans (Vegan) is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook savoury vegetables with white beans (vegan) using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Savoury Vegetables with White Beans (Vegan):
  1. Make ready 1 Can White Beans
  2. Take 1 Red Onion
  3. Make ready 3 Cloves Garlic
  4. Make ready 5-6 Large Button Mushrooms
  5. Get 7-8 Piquante Peppers
  6. Prepare 5-6 Babycorns
  7. Get 6-7 Cherry Tomatoes
  8. Take Soy Sauce
  9. Get Balsamic Vinegar
  10. Take Herbs and Spices
  11. Make ready Olive Oil

Dice the onion into medium-thin rings, the babycorns and mushrooms into quarters, finely chop the garlic, and cut the cherry tomatoes into halves. Savoury Vegetables with White Beans (Vegan) step by step. Wash and drain the canned white beans. Obviously, if you have time to cook fresh white beans, that would be better.

Steps to make Savoury Vegetables with White Beans (Vegan):
  1. Wash and drain the canned white beans. Obviously, if you have time to cook fresh white beans, that would be better. Dice the onion into medium-thin rings, the babycorns and mushrooms into quarters, finely chop the garlic, and cut the cherry tomatoes into halves. I used Piquante peppers from a jar, about 7-8 of them.
  2. Coat a frying pan with olive oil and heat it up. Add the sliced onion rings and garlic first and fry over medium-high heat until the onion softens up. Then, add the mushrooms and lower the heat slightly. Fry until the mushrooms shrink and turn slightly golden-yellow. For a nicer colour, add a dash of turmeric to the pan.
  3. Then, add the peppers, tomatoes and babycorns to the pan. Drizzle the ingredients with soy sauce and add a dash of balsamic vinegar. Add herbs and spices: black pepper, chives, parsley - all recommended, but any herb mix will do. Don't season with salt because the soy sauce is already salty enough! Cook over medium heat and stir, let it simmer for 3-5 minutes.
  4. Serve the mushrooms and vegetables over a "bed" of white beans and decorate with chives or another herb. Enjoy your meal! šŸ™‚

Wash and drain the canned white beans. Obviously, if you have time to cook fresh white beans, that would be better. Dice the onion into medium-thin rings, the babycorns and mushrooms into quarters, finely chop the garlic, and cut the cherry tomatoes into halves. Instructions Saute onion, garlic, and carrot in vegan butter in an uncovered pressure cooker (medium-high on the stove; use the simmer, saute, or brown function on an electric device). Add the cherry tomatoes, garlic, parsley, garlic powder, non-dairy milk, broth and lemon juice to the pan.

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